Here at the Train casa, we eat soup about once a week. One of my new favorites was inspired by Pioneer Woman’s Sunday Night Stew. So very yummy. The best part of her Sunday Night Stew is serving it over mashed potatoes. To. Die. For.
So, I decided to come up with my own version!
Beef Stew a la Mama Train
2 lbs lean stew meat (sometimes I just cube up a roast)
1 Tbl butter
3 Tbl olive oil
1/2 onion, chopped
3 cloves minced garlic
4 oz tomato paste
4 cups beef broth
4 carrots, peeled & sliced into 1/4″ pieces
4-6 white mushrooms, sliced
1 large potato, peeled and diced
1/2 lb frozen green beans
In a dutch oven (have I mentioned how much I LOVE my dutch oven??!), heat olive oil over medium high heat. Salt and pepper the stew meat generously. Add the butter to the olive oil, and when it is melted, add half of the stew meat. Brown meat on both sides, remove, and then brown the rest of the meat. Remove the meat, and add the chopped onion and minced garlic to the pot and cook for 2 minutes. Add the tomato past, and cook for another 2 minutes. Slowly stir in the beef broth, and then add the meat back to the pot. Bring to a boil, reduce heat, and simmer for 1 1/2 to 2 hours. While the meat is simmering, prepare the mushrooms, carrots, and potato. After the meat simmers for a couple of hours, add the carrots, mushrooms, potatoes and green beans and simmer for 30 more minutes. Serve with crackers or fresh bread, and enjoy!